Smoked Pheasants

Earlier this year, me, Davey, and RePhil took a ten-year anniversary trip to North Dakota to hunt pheasants.  So Christmas eve, I put them in the smoker.  I brined them in salt, sugar, and water for 24 hours prior to smoking.  I wrapped them in bacon to keep them moist.  Smoked them for 3 hours at 250 degrees.

Here's how they turned out:

Smoked pheasants.

Can't think of a better way to spend Christmas Eve!

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